Ingredients:
1lb large sea scallops (between 6 and 8 depending on size)
2 cups Arborio rice
1 cup white wine
6 cups low salt chicken stock, keep warm on stove
1 bunch of scallions, sliced
1 cup frozen peas
1 lb of cleaned, sliced Baby Bella mushrooms
1 bunch fresh sage, roughly chopped, reserving a few leaves for garnish
Kosher salt and freshly ground pepper
Freshly grated Parmesan cheese
white truffle oil
Unsalted butter
Extra virgin Olive oil
Keep chicken stock warm on stove
Clean scallops and dry well, sprinkle with salt and pepper
In large saute pan, melt 2 tbsp butter, and cook mushrooms until tender, sprinkle with salt and pepper, set aside. In same pan, add another 2 tbsp butter and toast rice
Add white wine, and saute until absorbed.
Add chicken stock, 1 cup at a time, and stir until stock is absorbed, keep adding until rice is almost tender. Don't be afraid to taste as you go for tenderness.
When rice is almost done, add peas, scallions, mushrooms, and another 2 tbsp butter, and salt and pepper. Heat should be on low at this point. Taste for seasoning. Rice should have a creamy consistency. Keep stirring so rice does not burn.
In a separate pan, preferable cast iron for best searing, heat 2 tbsp butter and 1 tbsp olive oil to very hot. You want the butter to brown for the best color on the scallops.
Sear scallops, 2 minutes per side, and keep warm. Do not overcook your scallops, or
they will be very tough.
Add sage and Parmesan to risotto, stir, and plate, drizzling with a scant amount of truffle oil, and more cheese on top.
Top with 3-4 scallops per plate, adding sage, and scallion stalks for garnish.
Massapequa Gourmet